c i r k a

Navy Bean and Artichoke Casserole with Goat Cheese

Preheat oven to 400F

  • 2 (1oz.) slices whole wheat bread
  • 2 (48oz)jars navy beans, undrained (48oz+24oz works O.K.)
  • 1/2 tsp. dried thyme or 2 tsp. fresh
  • 1/2 tsp. rubbed sage or 2 tsp. fresh
  • 1/4 tsp. pepper
  • 4 garlic cloves, minced and divided
  • 2 Tbsp. olive oil, divided
  • 3 cups chopped leek (about 3 large)
  • 1 (14oz.) can artichoke hearts or bottoms drained and cut into 8 wedges
  • 1 jar marinated artichoke hearts (Trader Joe's)
  • 1 tsp. dried rosemary or 1 Tbsp. fresh
  • 1/8 tsp. salt
  • Olive oil flavored cooking spray
  • 5 oz. crumbled goat cheese - divided (or 8oz. Trader Joe's Goat Cheese)

  1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
  2. Drain beans in a colander over a bowl, reserving liquid. Save 1 1/2 cups of liquid (add water if required).
  3. Combine beans, thyme, sage, pepper, and 1 garlic clove in large bowl.
  4. Heat 1 Tbsp oil in a large nonstick skillet over med-high heat. Add 3 garlic cloves, leeks, artichokes, rosemary, salt, ; saute 4 min. Stir in bean liquid. Cover, reduce heat, and simmer 10 min., stirring occasionally. Remove from heat.
  5. Spread half of bean mixture in an 9×13 baking pan coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese. Combine breadcrumbs and remaining 1 Tbsp oil, sprinkle over casserole.
  6. Bake at 400F for 45 min. or until lightly browned and bubbling.

Serves: 6     Total Cook Time: 55 min.

recipe/navybeanandartichokecasserolewithgoatcheese.txt ยท Last modified: 2011/12/11 04:24 (external edit)